Kabuki

This is a kijoshu style of sake, created using one of Japan’s most historic brewing methods, where part of the water is replaced with additional seishu (sake) to slow down the fermentation process.Made by the Nanbu Shuzo Sake Brewery in the depths of Fukui prefecture. This sweet variety of sake is best enjoyed cold or at room temperature and, being a vintage, is able to be kept up to 25 years.

Hints of classic Japanese fresh cedar wood and rounded peach indulge the senses, with a delicate palate of green tea, spiced chilli, all backed by abundant fig, prunes and papaya-reminiscent sweetness. Residual sugar means this sake will become dryer with years to come, altering its body with yet more complex tones and refined flavours. Popular with Western palates, due to its resemblance to a fine Sauternes; Kabuki is great with sushi, chicken, sweet and sour dishes and works fantastically with dessert, be it Mediterranean or Eastern.